50+ Lifestyles

Corn Dogs

8 – 10 hot dogs
– I prefer a beef or beef blend hot dog, but a good grade turkey dog will also work.
1 cup all-purpose flour
1 cup yellow corn meal
1 tablespoon granulated sugar
3 teaspoons baking powder
1 teaspoon salt
2 eggs, slightly beaten
1 1/2 teaspoons chili powder
1 cup milk
1/4 cup vegetable oil
Oil or shortening for deep-frying
Wooden skewers, Popsicle sticks

In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt and the chili powder. In another bowl, beat the eggs with milk and the oil. Stir liquid mixture into dry ingredients and whisk together until batter is smooth.
Heat oil in the deep fryer to 360°.
Insert a wooden skewer or popsicle stick into each hot dog, to make a “handle” for the hot dogs.
Holding the stick or skewer, dip each hot dog into batter, turning to coat thoroughly and evenly. Hint: use a tall container to dip the hotdog into the batter, like a Mason jar. This works much better than a shallow dish and trying to roll the hot dog around to get it covered.
Fry corn dogs in 3 batches, for about 3 to 5 minutes, or until golden brown.
Drain on paper towels or heavy brown paper.
Serve with yellow mustard, honey mustard or Boetje’s. Some people like to use a bar-b-cue sauce.

Coney Dogs

8 – 10 hot dogs – cooked
– a true Coney dog is made with a natural casing hot dog. This means it has a skin on it.
In Michigan, the best you can get is a Koegel’s Vienna. Here, Ball Park Franks make a cased hot dog. Nathan’s is another brand that is good. But the choice is yours. It is really the sauce that makes the meal.
Hot dog buns
1 pound ground chuck, fine grind – stir while browning making sure there are no big pieces of meat, Should be a fine texture.
Ground turkey can be used, but only half of it. The other half should be the ground chuck. If you have hunters in your family, you could use some ground venison.
1 large onion, finely chopped
3 or four soda crackers ground to fine crumbs (this thickens the sauce and absorbs any fat from the ground meat.
2 cloves garlic, minced
1 teaspoon salt
1 cup water
1/2 teaspoon celery seed
1 Tb. sugar
2 teaspoon ground cumin
1 Tb. prepared yellow mustard
1 Tb. dried, minced onion
1 teaspoons chili powder
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper

Brown ground beef in a skillet, adding onions half way through. Add cracker crumbs and stir well. Add minced garlic when meat is nearly done. Stir in remaining ingredients one at a time; stir well to combine. Simmer over low heat 15 minutes. Serve over hot dogs, Coney Island style with diced onions, grated cheese and a dash of yellow mustard.

Chicago Hot Dogs

Hot dogs – I prefer a good all beef hot dog. Nathan’s is excellent, but Ball Park or your favorite will do,
Poppy seed buns

Grill, sauté or oven broil or roast the hot dogs. Place in the bun; add a little yellow mustard, sweet relish, some pepperoncino (yellow peppers that have a little kick to them) or bell pepper slices, or if you are adventurous, jalapeño peppers can be used, chopped onion, sliced or diced tomato and a dill pickle spear laid on top. Now a dash of celery salt and enjoy the hot dog.

Wrapped Cheese Dogs

8 hot dogs – any kind will do
8 slices cheese – my favorite is sharp cheddar or Swiss, but my grandkids like American
1 package of crescent rolls (8 count)

Open up package of rolls and separate. Put slice of cheese on the crescent dough, then lay hot dog along the long edge of the triangle. Roll towards the pointed end and pinch in place. Do this to all eight hot dogs. Place on baking sheet and bake according to package instructions. Let cool slightly before removing from pan. Serve with your favorite condiments.

[Ella can be contacted at ellaweeza@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]